Sometimes experiments succeed not because they go as expected but because they defy expectations. And, sometimes, the results are delicious.
This was the case in 2022, when a project at NAIT’s Applied Research Centre for Culinary Innovation to flavour plant-based meat left researchers wanting. The team inoculated Alberta-grown pulses – legumes and beans – with a fungus called koji to make miso, a highly versatile ingredient traditionally made from soy.
